Program Overview

Botanical Cuisine

Overview

The BA (Hons) in Botanical Cuisine is a unique honours culinary arts based course offered by TU Dublin and is the first degree of its kind in Europe. This 'Farm to Plate' culinary degree course is aimed at producing contemporary chefs to meet the rapidly changing trends in food and to creatively and confidently innovate plant-based food production and service.

Course Details

TU Code

TU941

NFQ Level

Level 8

Award Type

Major

Award

Bachelor of Arts (Honours)

Duration

4 years

Number of Places

16

Location

Tallaght

Fees

EU Fees Non-EU Fees

What is Botanical Cuisine?

The BA (Hons) in Botanical Cuisine is a new unique honours culinary arts based course offered by TU Dublin and is the first degree of its kind in Europe. This 'Farm to Plate' culinary degree course is aimed at producing contemporary chefs to meet the rapidly changing trends in food and to creatively and confidently innovate plant-based food production and service.

Course Pillars

The course has three main pillars of study and practice:

1. Culinary Arts
2. Applied Food Science & Wellness
3. Food Culture- technology & learning

Work Placement

An industry placement of 16 weeks (approx. 400 hours) during and/or following Year 1 (but before starting Year 2) will give you lots of practical, real-world experience.

Minimum Entry Requirements

See Advanced Entry information below

Career Opportunities

Opportunities to work in diverse roles in the food sector including:

• At a senior level within a professional kitchen in hotels, restaurant or workplace catering
• Culinary innovation and food product development
• Food marketing
• Food photography
• Training
• ‘Farm-to Fork’ food production
• Sustainable restaurants
• Spa resorts
• Health and wellness menu production
• Operating food event spaces for consumer experience

Module Listing

Year One

• Applied Culinary Information Technology [Mandatory]
• Bread & Pastry Techniques [Mandatory]
• Critical Skills Development [Mandatory]
• Culinary Operations [Mandatory]
• Culinary Skills [Mandatory]
• Food Safety & Culinary Science [Mandatory]

Year Two

• The Mindful Kitchen [Mandatory]
• Nutrition [Mandatory]
• Restaurant Service [Mandatory]
• Applied Culinary Science & Food Safety [Mandatory]
• Buffet Presentation [Mandatory]
• Culinary Events [Mandatory]
• Food & Beverage Cost Control [Mandatory]
• Global Cuisine [Mandatory]
• Classical & Contemporary Desserts [Mandatory]
• Work Based Learning [Mandatory]

Year Three

• Culinary Management & Training [Mandatory]
• Advanced Culinary Science & Food Technology [Mandatory]
• Food Product Development [Mandatory]
• Gastronomy [Mandatory]
• Creative Cuisine [Mandatory]
• Culinary Research [Mandatory]
• Artisan Breads [Mandatory]
• Creative Desserts and Bakery Products [Mandatory]
• Food, Media Design & Quality [Mandatory]
• Work Based Learning 1 [Mandatory]

Year Four

• Edible Gardening BABC [Mandatory]
• Farm to Kitchen Live Learning [Mandatory]
• Applied Culinary Nutrition [Mandatory]
• Botanical Cuisine [Mandatory]
• Culinary Events Project Management [Mandatory]

Advanced Entry

Advanced Entry applications are accepted to this course. For further information on how to make an Advanced Entry application, please visit our CAO Hub. A full list of courses open for Advanced Entry are listed on the CAO website.

To qualify for Advanced Entry applicants must be currently studying, completing, or have successfully completed, studies at Level 6, 7 or 8 in a Higher Education Institution (HEI) or an equivalent, in a related area. You must demonstrate by providing transcripts of results that you have achieved the learning outcomes for each stage you wish to advance past, for example:

• To enter Year 2 via Advanced Entry, you must demonstrate that you have met the learning outcomes for Year 1.
• For entry to Year 3, you must demonstrate that you have met the learning outcomes for Years 1 and 2.
• For entry to Year 4, you must demonstrate that you have met the learning outcomes for Years 1, 2, and 3.

If English is not your first language you will need to provide evidence of your English language proficiency as detailed on our website.

Progression

Successful graduates may progress to a masters degree (Level 9). Recommended for this course is, TU280 Master of Science in Applied Culinary Nutrition which further develops the graduate's knowledge, skills and competencies in Cuisine, Health and Wellness.